Let’s get creative with leftovers! I turned last night’s roast lamb shoulder into a hearty lamb parmentier recipe for our dinner. Enjoy this French style shepherd’s pie!
Does this lamb parmentier sound somewhat familiar to you?
Then maybe French hachis parmentier does.
And shepherd’s pie should definitely ring a bell!
The only difference here is that I didn’t use any fresh meat or minced meat for my pie stuffing but a gorgeous amount of pulled leftover lamb roast.
We had a gorgeous family dinner we had last night.
One of my husband’s specialties is roast leg of lamb in the oven. He roasts the lamb at low temperature for hours and hours on end.
It is quite annoying because after a while the whole house smells so fabulous.
But then you realise that it will still take another couple of hours before dinner is served.
The hubs calls this lamb ‘gigot d’agneau à la cuillère’.
Which in French means that the leg of lamb has been so long in the oven that you can literally pull it apart using a spoon, à la cuillère.
What a splendid meal that is! He doesn’t have to tell his children twice that he is preparing his lamb specialty.
They come running after work for dinner.
Easy French Lamb Parmentier Casserole
But even a famished family of 4 can never polish off that huge leg of lamb.
So we always end up with leftover lamb meat. Which means that the day after we have a lamb parmentier for dinner!
I tossed in some frozen peas and carrots also. Just top off the whole shebang with a layer of freshly made potato mash and pop the lamb Parmentier into a hot oven.
Yes we can!
I guess that this one would also be a great St Patrick’s Day dinner recipe this year.
Do you have some leftover roast lamb in your fridge?
Then you should also check out my leftover lamb salad with soba noodles!
Easy French Lamb Parmentier Casserole Recipe
A French take on a shepherd's pie!
- 12,5 oz potatoes for mash (350 g), chopped
- 10,5 oz leftover lamb roast (300 g), pulled
- 3,5 oz frozen peas and carrots (100 g)
- 3 tbsp jus or red wine
- 2 tbsp balsamic vinegar
- 1 large shallot chopped
- 1 large garlic clove chopped
- 2 tbsp unsalted butter
- 1 sprig thyme
- 1 tsp strong mustard
- 4 tbsp whole milk
- olive oil
Fill a pan with water, season with salt and place it over high heat until boiling. Then add the potatoes.
Cook them until tender and drain them. Then transfer them back to the pan and add the butter.
Mash the potatoes. Also add the mustard, milk and pepper and salt.
Mash again and then check the seasoning. Add extra pepper, salt or mustard to taste. Then put the mash aside until later. Pour some olive oil in a pan and place it over medium heat. Add the chopped garlic, shallots, peas, carrots and thyme.
Cook the ingredients for about 4 minutes. Stir regularly. Then add the pulled lamb and jus (or red wine). Season with pepper and salt.
Stir well. Then let the lamb warm through for 4 more minutes. Add the balsamic vinegar.
Stir the ingredients. Then check the seasoning and add extra pepper or salt to taste. Transfer the lamb mixture to a baking dish. Spread it evenly over the bottom using a spatula.
Then cover with the potato mash.
Flatten the top again. Bake the lamb parmentier in a preheated oven at 356°F (180°C) for about 30 minutes. After that grill it for 4 minutes until golden. Let the lamb parmentier rest at room temperature for a few minutes. Serve.
Where does the French parmentier dish come from?
The French dish “parmentier” is named after Antoine-Augustin Parmentier who was an influential French agronomist and nutritionist.
He lived in the 18th century and is known for his efforts to popularize the consumption of potatoes in France. Potatoes were initially met with skepticism and resistance, considered fit only for animal consumption and even poisonous for humans.
Parmentier advocated for their nutritional value and versatility in cooking.
To promote potatoes, Parmentier created various potato-based dishes we still make nowadays, one of which became known as “Parmentier.” This dish typically consists of meat, often beef or poultry, mixed with mashed or diced potatoes and sometimes topped with cheese before being baked.
You can read my full article about Antoine-Augustin Parmentier right here!
With what other meats can I make a parmentier
Parmentier’s advocacy played a significant role in making the potato a staple in French cuisine, and his efforts earned him recognition and the naming of this parmentier dish in his honor.
We love a good lamb parmentier here at home, especially to turn leftover roast lamb into a lovely dinner.
However this classic dish can be prepared with various meats such as ground beef, chicken, turkey, duck or even pork. Each choice contributes its distinct flavor and texture to the dish, creating a delectable combination when paired with mashed or diced potatoes.
Additionally, for a vegetarian or vegan twist, plant-based proteins like lentils, mushrooms, or a medley of vegetables can be utilized to craft an equally flavorful and satisfying parmentier.